French Potato Salad

Unlike traditional potato salad, French potato salad is light and refreshing, made with minimal ingredients and a healthy dose of fresh herbs. No picnic, barbecue or potluck menu is complete without this easy potato salad.

Course Side Dish

Cuisine Western

Prep Time 10

Cook Time 30

Total Time 40

Servings

Ingredients

1 pound potatoes (Yukon Gold and red potatoes are best)
Pinch of salt
1 small red onion, chopped or sliced
2 tablespoons apple cider vinegar
1 tablespoon olive oil
½ teaspoon Dijon mustard
Dash of black pepper
¼ cup fresh dill, finely chopped (optional)
¼ cup fresh coriander, finely chopped (optional)

Instructions

Drop whole, unpeeled potatoes into a large pot of salted water, bring it to a boil and cook for 20 to 25 minutes, until they are just cooked through. You can check doneness by piercing the potatoes with a fork or the tip of a knife. If there is little to no resistance, they're cooked. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes.
As soon as you can handle them, peel the potatoes, cut them into 1 inch cubes and place in a medium serving bowl. Let them cool in the fridge.
Meanwhile, prepare the dressing. Chop or slice the onion (I like to finely chop half of it and slice the other half for extra texture), and mix it with vinegar, oil, Dijon mustard and black pepper.
Toss the potatoes with the dressing. Add the dill and coriander, if using, and toss. Serve cool or at room temperature.

Nutrition